Manufacture of fermented milk pudding and ice cream with streptococcus thermophilus and lactobacillus bulgaricus.

Lin M.J., . and Liao P.R., . and Weng C.M., . and Lai Q.Y., . and Fan Y.K., . (2004) Manufacture of fermented milk pudding and ice cream with streptococcus thermophilus and lactobacillus bulgaricus. [Proceedings Paper]

Mix cultures of 1.5 Streptococcus thermophilus and 1.5 Lactobacillus bulgaricus were used for manufacturing fermented pudding and ice cream. Total lactic acid bacteria LAB was counted at 0 1 2 3 and 4 hr for fermented pudding and at 0 3 6 9 hr for fermented ice cream respectively. The Titratable acidity TA pH hardness of fermented pudding and the overrun of fermented ice cream were analysed. Trained panelist were used for sensory evaluation on the appearance flavor odor taste and texture of both fermented pudding and fermented ice cream. Results showed that TA and LAB counts of both pudding and ice cream increased during fermentation. pH decreased for both pudding and ice cream pH increased during fermentation. Surface tension and firmness of the pudding increased during fermentation. The surface tension value of fermented pudding was lower than the value for firmness after 4 hr fermentation. The overrun of ice cream was not significantly changed during fermentation. Fermented ice cream had the highest sweetness at 0 hr fermentation P less then 0.05. The sourness of fermented ice cream was highest at 9 hr fermentation P less then 0.05. Fermented ice cream at 9 hr fermentation had the highest acceptability P less then 0.05.

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Abstract

Mix cultures of 1.5 Streptococcus thermophilus and 1.5 Lactobacillus bulgaricus were used for manufacturing fermented pudding and ice cream. Total lactic acid bacteria LAB was counted at 0 1 2 3 and 4 hr for fermented pudding and at 0 3 6 9 hr for fermented ice cream respectively. The Titratable acidity TA pH hardness of fermented pudding and the overrun of fermented ice cream were analysed. Trained panelist were used for sensory evaluation on the appearance flavor odor taste and texture of both fermented pudding and fermented ice cream. Results showed that TA and LAB counts of both pudding and ice cream increased during fermentation. pH decreased for both pudding and ice cream pH increased during fermentation. Surface tension and firmness of the pudding increased during fermentation. The surface tension value of fermented pudding was lower than the value for firmness after 4 hr fermentation. The overrun of ice cream was not significantly changed during fermentation. Fermented ice cream had the highest sweetness at 0 hr fermentation P less then 0.05. The sourness of fermented ice cream was highest at 9 hr fermentation P less then 0.05. Fermented ice cream at 9 hr fermentation had the highest acceptability P less then 0.05.

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	LACTOBACILLUS BULGARICUS
AGROVOC Term:	STREPTOCOCCUS THERMOPHILUS
AGROVOC Term:	LACTIC ACID BACTERIA
AGROVOC Term:	ICECREAM
AGROVOC Term:	PH
AGROVOC Term:	FERMENTATION
AGROVOC Term:	SURFACE TENSION
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:28
URI:	http://webagris.upm.edu.my/id/eprint/16705

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